Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.
Chicken and Mushroom Alfredo
Seasoned chicken tossed with tender linguine pasta, sauteed baby portabella mushrooms, green peas, and rich Parmesan cream sauce.
CHICKEN and MUSHROOM ALFREDO
Ruby Tuesday Copycat Recipe
6 ounces linguine
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts cut into 1 inch chunks
12 ounce fresh white mushrooms, cleaned and trimmed, sliced (about 3-3/4 cups)
1 jar (about 17 ounces) Alfredo sauce
1 cup frozen green peas
Cook linguine according to package directions; drain. Meanwhile, in large nonstick skillet heat 1 tablespoon of the oil over high heat. Add chicken; cook and stir until golden on all sides, about 5 minutes; remove to plate. Heat remaining 1 tablespoon oil in skillet. Add mushrooms; saute until lightly browned and liquid has evaporated, about 5 minutes. Reduce heat to medium-low; return chicken to skillet; stir in Alfredo sauce and peas; cover and simmer until sauce is hot, about 3 minutes; stirring occasionally. Serve over pasta, sprinkled with parsley, if desired.
Notes: To save time, you can substitute chicken tenders for the chicken breasts and not have to cut them into pieces.